Gluten Free Carrot Cake

Step 1

Preheat your oven to 160°C. Line a 12 x muffin tin with patty cases.

Step 2

Combine carrot, eggs, vanilla, nutmeg, cinnamon, almond meal, macadamia oil, maple syrup, dates, walnuts and baking powder in a thermomix/food processor and process until well combined.

Step 3

Divide mixture evenly amongst 12 patty cases and place in theoven for 25-30 minutes or until cooked through. Remove from theoven and allow to cool.

Step 4

To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater until light and fluffy.  Spread cream cheese mixture over cooled cupcakes.